But in order to do this, you need to weigh down the bottom of the pastry tart shell to ensure it doesn’t bubble up. To do this, bakers use weights, in this case, Leah uses beans for pie weights ...

Pasteis de nata, by contrast, are rougher looking – they have a pastry that’s medium- to dark-brown, and a custard that looks like it’s almost burnt in spots. These tart shells are made ...

Lay the pastry on a work surface dusted with a little ... Spread the base of the tart shell with sandwich pickle over the base, sprinkle over the grated cheese evenly and pour in the egg mixture.

Let the pastry cool for 10 minutes. To make the frangipane, put all of the ingredients in a bowl and mix until combined. Spread a thin layer in the tart shell and smooth before putting it in the oven.

Partially bake the tart shells, blanch the asparagus ... For the chilli flakes in the pâte brisée (shortcrust pastry) and the filling, I use gochugaru (Korean chilli flakes), but use whatever ...

1 Sweet shortcrust pastry Add the flour, butter ... 5 When ready to blind bake, place a piece of baking paper over the dough and fill the tart shell with pie weights or dried beans. This will prevent ...

Spoon the fruit mince into the unbaked shells. Bake for 15 minutes, until the pastry is light brown. Cool the tarts on a wire rack. Can be stored in an airtight container in the refrigerator or ...